Aged eight years under a natural layer of 'flor' yeast, and given a further eight years of 'oxidative' ageing prior to being blended with a small amount of Pedro Ximenez before bottling. This superior Amontillado is intense with notes of caramel and toffee, roasted hazelnuts and a touch of raisin sweetness. Darker and fuller than the Tio Diego through the addition of must and PX. Rich, full and textured with a bitter sweet finish.

Vinegar produced by means of the spontaneous (or natural) acetification of Manzanilla that has been aged for years in our Sanlúcar de Barrameda wineries using the traditional Soleras and Criaderas method. Thanks to its long ageing process and the remarkable quality of the wines that have been used to produce this vinegar, it boasts a rich and ample aromatic range and a harmonious and intense bouquet. This vinegar is slightly sweet as a result of it being aged with wine. The Moscatel Sherry Vinegar goes particularly well with salads and dressed dishes that contain fruit and citrus fruits. It’s golden colour will add a bit of brightness to your fruit salads and its slightly sweet flavour combined with its marked acidity will give your dishes somewhat of a subtle yet elegant acidity.

Produced exclusively from ecological grapes from artisan vineyards within the so-called Sherry Triangle. The ecological production techniques, typical of the Vinagre de Jerez Denomination of Origin have been used throughout the whole process, from the grape production, to the fermentation of the musts, to the acetification of the wine and the ageing of the vinegar. Why not drizzle this Organic Sherry Vinegar over a couple of fried eggs or over a plate of pulses, this vinegar will completely change the staples of the Mediterranean diet. Or how about using it to make a delicious marinade by combining it with garlic crushed with coarse-grained salt, black pepper, a clove and a pinch of paprika. It is also goes particularly well with a light fish escabeche.

"The NV El Candado Pedro Ximenez, produced from sun-dried Pedro Ximenez grapes for two weeks, and aged in a solera for an average of 8-10 years, is bottled with 400 grams of sugar and 17% alcohol. Mahogany color, the nose is a symphony of candied, dried fruits, raisins, figs and dates. The palate is clean, very sweet and spicy, and should be consumed quite fresh (10 degreess C), with chocolate dessert (or as a dessert in itself)." Rating: 90 Luis Gutierrez, www.robertparker.com

This modern, crisp white demonstrates bright citrus characteristics on the nose, while offering deliciously vibrant apple fruit flavours and a zesty twang courtesy of the Sauvignon Blanc on the palate. A long clean finish with hints of grapefruit.

Delicious dry white from Emporda in Northern Catalunya,

A deep cherry colour with violet tints. Nose is intense with aromas of ripe red seasonal fruit, subtle hints of violets, rosemary and a touch of black pepper. This Bobal shows distinctive power, vibrant fruit, freshness with soft and ripe tannin. Bobal, ancient and native to the parched plains inland from Valencia grows in gnarled bush-vines like the Shiraz of Barossa. Yields are small and concentration epic. This slinky number is dark and dense but wonderfully juicy, with a coconut spice from oak barrels. A forgotten corner of the wine world, but gosh what a bargain. Certified Organic. Bobal is Spain's second most widely planted red grape but is far less familiar to most wine lovers than the most widely planted, Tempranillo. This good-value, unoaked example is grown at high altitude on north- and south-facing slopes by the Altolandon estate, 90 minutes north of Valencia. Deeply coloured, it has some of the rusticity that is associated with the grape, with attractive, slightly spicy blue- and blackberry fruit. Fairly simple, with lightly grippy tannins and good acidity - try it with lamb chops.

Old, low-yieldinf vines, located in Quintanilla de Onésimo, with great mesoclimate and soil conditions. Aged 14 months in second hand French oak barrels. Deep purple ruby, youthful. Cool, menthol, blueberry, graphite nose, exciting. Intense palate, plenty of tannins but chock full of bramble, blueberry fruit, decent acidity and earnest concentration. Will be very good from 2025 onwards.

The bouquet shows notes of both the biological and oxidative ageing, yeast, bread, but also dried fruits and a hint of toffee, caramel and leather. Very dry, very complex, with a generous body and well balanced acidity. Tio Diego is the flagship Amontillado from Bodegas Valdespino, directly related to the Fino Inocente. Both wines are made with must from 56 ha of vineyards in Macharnudo Alto, fermented with indigenous yeasts in old oak casks instead of temperature-controlled stainless steel like all other sherry producers nowadays. They fill around 200-300 casks per year, giving them a large array of slightly different wines. Once fortified to 15% and aged under flor for at least one year, the casks are all tested and enter the solera of either the Fino Inocente or the Amontillado Tio Diego. Mind that one is not exactly a longer aged version of the other, they are separate wines, made from the same must. Both parallel solera systems have a similar set-up (10 criaderas + solera row) but the rotation is different: while the Fino is bottled twice a year (spring and autumn) and refreshed with new sobretabla, the Amontillado is only bottled once a year by the end of autumn. Slower rotation results in a higher average age: while Inocente is 10 years old upon bottling, Tio Diego is around 18 years.

Jancisrobinson.com 17.5/20 Very deep nose, hints of oxidative character. Very salty, intense, marine and well sheltered by a toasty character. More complexity and depth than an everyday fino. Broad palate with saltiness and concentration, very toasty flavours. Rich and impressive. Imperative tasting for sherry lovers." Cracking value here for an outstanding 100% Palomino, single-vineyard fino sherry rarity from the calcium-carbonate-rich, ‘albariza’ white soils of the celebrated Macharnudo vineyard. Light bodied with low acidity, fino sherries have been ‘biologically’ aged in partially filled casks under a film of flor yeast which shields the wine from oxidation, whilst reducing glycerol levels (and thus body). This one’s super-refined, tangy, crisp, texturally delicate but also complex, with an average age of 10 years: think almonds, moss, sea salt, green apples and toasty yeast. A ludicrously low price tag for the wine world’s best-kept secret. Relish as soon as possible. One for white asparagus, griddled/steamed green asparagus with aioli/ hollandaise or grilled asparagus with romesco sauce/poached eggs. Of course, it’s also dreamy with a plate of ambrosial jamón ibérico! An open bottle should be drunk within two to three days. Gently chill and serve at 8°- 9°C (I recommend taking the bottle out of the fridge about ten minutes before serving).

"Produced with Palomino grapes from the Miraflores vineyard and aged for five years under yeast. Easy to drink, with a sweet note of apples in the nose, a polished and gentle palate, ending with a saline touch." Rating: 89 Luis Gutierrez, www.robertparker.com

This stylish Albarino is a stand out great value white. Poised, with fresh acidity and a touch of Atlantic salinity it also has serious weight of fruit and concentration, with a rich citrusy palate and long finish. Try it with prawns, bass, hake, anything from the sea, or on its own.

A fine Manzanilla that's powerfully aromatic. Fresh, with a salty tang, with plenty of acidity together with a very satisfying lemon twist to the finish. A natural Product with plenty of colour, weight and concentration.

The wine is dealcoholised by using spinning cone columns in a form of low temperature vacuum steam distillation to gently extract alcohol from the wine while minimising the effect on the taste of the wine.

This Muscat wine has had the alcohol removed. Pale yellow, very clean and grapey aromas. Fresh and bright on the palate.

DWWA 2017 Best in Show -Appetising concentrated nose showing characterful fruit, orange skin, white flowers, and intense nutty aromas; a rich palate, complex, with lots of apples and a touch of sweet miso. Delicate and open, with long finish, a gorgeous manzanilla.

This embodies finesse with its rich, gourmet and wonderfully unique character. The perfect Amontilado from DO Montilla-Moriles, combines elegance with complexity and has a sensory appeal which shows a definite sense of place.

Hacienda Lopez de Haro continues to rack up awards for being one of the best quality best value Rioja brands, and this Crianza is its flagship. It's a no brainer delicious wine with lovely pure flavours and 18 months ageing in French and American oak barrels.

Elegant and round. It is well balanced with a velvety attack followed by a pleasant acidity and a silky and full-bodied aftertaste resulting from its noble and ripe tannin. Its long aftertaste has spicy and balsamic hints, resulting from its long and peaceful ageing, as well as confit fruit nuances that uncover its personality.

Pale yellow colour, with floral and honey hints, it is fresh, balanced, fruity, and with fine bubbles from 14 months bottle ageing. Fun, frothy, delicious, not taking itself seriously, very moreish. Ideal as an aperitif and for accompanying seafood.

Hacienda Lopez de Haro continues to rack up awards for being one of the best quality best value Rioja brands, and this Crianza is its flagship. It's a no brainer delicious wine with lovely pure flavours and 18 months ageing in French and American oak barrels.